3 questions. 3 hints. 3 answers. Every Tuesday.
1. What predisposition influences your food cravings and aversions?
Hint: you ARE what you eat.
Answer: turns out your genotype has a lot to say when it comes to likes, dislikes and food reactions. A day or so prior to receiving a scathing letter from the FDA, requiring it to cease and desist from marketing its direct-to-consumer DNA test kit, 23andMe published an article outlining the many different food-related impacts associated with specific genotypes, available here.
2. What toxins are safe in small doses?
Hint:
Answer: turns out many foods, such as those found on a Thanksgiving table contain toxins, whether “organic,” “natural,” “local,” “farm fresh,” or otherwise. The key, in terms of safe consumption, is dose control. Read the details here.
3. What is typically consumed at Thanksgiving that was not eaten by the Pilgrims?:
Hint:
Answer: it is today’s turkey that was not available for consumption all those years ago. From the embarrassing fact that the modern-day, flavorless, roly-poly turkey can’t mate, to the way today’s commercial bird arrives at the slaughterhouse – mangled, the turkey just isn’t what it used to be… Nonetheless, a contemporary solution more aligned with the past appears available: the heritage turkey. Read about this designer bird here.